Recent content by Bheher

It does not matter what temperature you add the DME to the water. The only thing that matters is that the DME is boiled for 10 minutes. Make sure when you add the DME the flame under the pot is off, that way you avoid burning the DME on the bottom of the pot. Also, you will need to cool the...

What is the thread size on the inlet and outlet of that pump? I was just looking at getting a couple of these for myself!

If you got three 16 oz jars from a 1 gallon brew then you didn't do it right. So I would just throw the 3 jars out. You should have only had one 16 ounce or two 8 ounce jars from a one gallon batch. To answer your question, yes you could make a starter then wash it.

13 ounces of honey is about the same sugar content as 1.5 lbs of malt. You could do the replacement, but it depends on the kind of beer you are brewing. Can you post the recipe?

You wont get the same effect but you will get a more of an affect than you would just hopping for 2 days with 2 oz. I would keg now, add the dry hops to the keg and carbonate then transfer off the dry hops to another keg before you serve it this weekend.

Yup, looks like lactobacillus to me. I intentionally make beers with this bacteria added. It gives a great funky sour quality. Let it age a couple months and see if you like how it taste.

Typically a higher fermentation temperature will have more flavors from yeast esters, lower temperatures will result in a cleaner beer with less yeast ester flavors. If you are doing a 5 or 6 gallon batch with 13lbs of base malt, I think you are looking at an original gravity of something like...

I agree with logdrum, mrmalty pitching rate calculator says you need 5 grams of dry yeast for a 3 gallon batch with an OG of 1.045.

Looks like a good start, I would add another dark/crystal malt. Maybe Crystal 40 or 60. This will help give you a good caramel flavor that the style is known for. What batch size are you brewing and what is your Mash temp? I would ferment at 65 or 67 degrees 60F is pretty cool.

Should be ok, just make a starter, if it starts right up then you are fine. I would also let the store you bought it from online know. They might send you a new one.

If you really wanted to push it, you could probably brew a saison. Pitch some WLP565 and some Brett both at the start of fermentation. But like the others said 6 weeks is pretty short time for a sour beer.

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The yeast will hold the same amount of carbonation as the beer because they are both being held at the same pressure in the bottle. The bottle will probably develop pressure when you are rinsing if you rinse a cold bottle with warm water. The warm water causes the air in the bottle to become...

A fermentation could easily last 7-10 days. You should hold your beer at the fermentation temp for at least 10 days. If you let the temp fall 6-8 degrees when the yeast still has a bit more fermenting to do then the yeast will go dormant and your beer might finish a little high in gravity...

You can do this but I would suggest sticking with the plastic jug. As you said, you will probably have quite a bit of variation in fermentation characteristics from gallon to gallon if fermented individually. I would be worried that after fermentation in the 1 gallon jugs you would have to...